Meatloaf is the new foie

No really, it is...  Have a bash at this now it's freezing cold outside, you really ought to trust me. Quite a lengthy ingredients list, but there's nothing over the top and about half should be store cupboard staples anyway. Bit of mash, braised red cabbage and a splash of gravy and all is good with the world again.




Meatloaf

Serves 4-6

50g butter
1 large onion, finely chopped
4 celery stalks, finely sliced
1 green pepper, finely chopped
4 spring onions, sliced
2 garlic cloves, peeled and chopped
1 tblsp chopped fresh parsley
1 tblsp chilli sauce
1 tblsp Worcestershire sauce
2 bay leaves
125ml evaporated milk
125ml tomato ketchup
750g minced beef
250g minced pork or sausage meat
2 free-range eggs, lightly beaten
250g breadcrumbs
Freshly ground salt and pepper 

Melt the butter in a large saucepan and add the onion, celery, pepper, spring onions, garlic, parsley, chilli sauce, Worcestershire sauce and bay leaves. Cook over a gentle heat, stirring occasionally, for about 6 minutes.

Add the evaporated milk and ketchup and continue to cook for a further 2 minutes. Remove from the heat and allow to cool. Discard the bay leaves. 

Preheat the oven to 180C/Gas 4.

Place the beef and pork in a large bowl; add the eggs, breadcrumbs and vegetable mixture, and season. Place the mixture in an ungreased roasting dish and bake for 25 minutes. Raise the temperature to 200C/Gas 6 and bake
for a further 35-40 minutes.

Serve from the roasting dish